Ottolenghi Test Kitchen: Shelf Love

Product Information

OTK: Shelf Love is a result of that moment. Put together masterfully by Noor, it tells the story of the different crew members, of what we cook when we can’t go shopping every day – or simply don’t want to. It explores the humble ingredients lost in the depths of our kitchen cupboards.

Put 120ml of maple syrup and the scraped-out vanilla pod in the base of the lined baking dish. Top with the charred lemon slices, spreading them out so they cover the entire base and overlap in places. p 158 Herby cabbage and potato gratin with Gruyére and Ricotta--this was good (husband LOVED it). But IMO not worth the amount of time it took. The recipe says prep time of 15 min, but I think that is a typo for 1 hour 15 min. I spent 1 hour 20 chopping, mixing, and deconstructing a green cabbage (it takes forever!!). Observer Food Monthly Awards 2011 Best Cookbook: Plenty by Yotam Ottolenghi | Life and style. The Guardian, (18 September 2015). Retrieved on 2015-09-23. Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotatingA friend gave me Ottolenghi Test Kitchen: Shelf Love for Christmas (2021). I've been thumbing through it for two months, reading through the lists of ingredients and contemplating how interesting they all seemed. This past week, I dug in and made two of the main course dishes. Both were delicious.

Fortnum and Mason Food and Drink Awards, "Television Programme of the Year" for Ottolenghi's Mediterranean Feast (Keo Films) [29] Perfect for showcasing winter lemons. Photography: Louise Hagger. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Valeria Russo. Homeware: The Conran Shop

Spicy Pulled Pork Vindaloo

Transfer to a large, lipped platter and drizzle over half the tahini sauce and all the chilli oil. Sprinkle with half the pitta and serve warm, with the extra tahini and pitta alongside.